Food 4 Life - Lazy Lasagne

07 February 2012

INGREDIENTS

Meat Sauce

450g/1lb lean minced beef
1 onion, finely chopped
2 cloves garlic, crushed

1 x 400g can finely  chopped tomatoes
2 x 15ml (2tbsp) tomato puree

1 x 5ml (1 tsp) green pesto

100g (4oz) mushrooms sliced
125ml (¼  pint) red wine*
9 sheets fresh egg lasagne

Spinach cheese sauce

25g (1oz) margarine

50g (2oz) plain flour

375ml ( ¾ pint) semi-skimmed milk

200g (8oz) frozen spinach (thawed and well drained)

75g (3oz) cheddar cheese grated

METHOD:

Temperature:  Gas mark 5, 190°C, 375°F

· Dry fry the minced beef and garlic until cooked through.
· Add onion; cook until softened

. Add remainder of meat sauce ingredients (except lasagne); cook for approximately 10 minutes.  Season as required

. Combine margarine, flour and milk in a separate saucepan.  Cook, stirring continuously, until the sauce thickens.  Add spinach and 25g of the cheese.  Heat through but do not allow the sauce to get too thick.  Season with salt and pepper as required.

. Lightly grease the bottom of an ovenproof casserole dish. Pour one third of the spinach sauce on the base.  Top with 3 lasagne sheets.

. Spread half the meat sauce over, then another third of the spinach sauce. Add another 3 lasagne sheets and the remainder of the meat sauce.  Add final lasagne sheets.  Cover with the remaining spinach sauce.

. Sprinkle the remaining 50g cheese on top and bake until golden and bubbling.  Seve with salad and crusty bread.

&nb